Almond Butter and Jam Brownies

Almond Butter and Jam Brownies



4.5 oz dark chocolate chopped
1/4 cup coconut oil (softened at room temp)
3 eggs
3/4 cup coconut sugar
1 cup almond flour
1/4 cup cocoa powder
Pinch of salt


Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) baking pan with greaseproof/baking paper.
In a heat-proof bowl above a pot of simmering water, melt the dark chocolate and coconut oil together. Set aside.
Using a stand mixer with the whisk attachment, or a hand mixer with the double beater attachments, whisk the eggs and coconut sugar until pale, fluffy and tripled in volume. This will take about 5 - 7 minutes.

Slowly drizzle in the melted chocolate while whisking on low speed. Whisk until the chocolate is fully incorporated.
Sift the almond flour, cocoa powder and salt into the egg-chocolate mixture, and gently fold in the dry ingredients (using a spatula) until no clumps remain.

Stir most of the chocolate chunks and chips into the brownie batter, then transfer the batter into the prepared baking pan.

Bake in the pre-heated oven at 355 ºF for 18 - 20 mins.

Top with your favorite strawberry jam and Broma and you’re done!

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